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1 Pumpkin Spice Scrolls

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Pumpkin Spice Scrolls

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Ingredients

25 portion(s)

Dough

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamon
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 320 grams Pumpkin, cubed (cooked)
  • 60 grams raw sugar
  • 60 grams Butter
  • 1 sachet dried yeast
  • 440 grams bakers/plain flour
  • 1 egg

Filling

  • 30 grams Butter
  • 250 grams pitted dates

Glaze

  • 120 grams raw sugar
  • 120 grams cream cheese
  • 30 grams Milk
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Recipe's preparation

    Dough
    1. Dry roast cinnamon, nutmeg, cardamom, salt & ginger for 2 minutes, 100 degrees, speed soft.
    1. Add pumpkin & sugar, blitz 6 seconds, speed 10.
    1. Cook for 5 minutes, 100 degrees, speed soft.
    1. Add 60g butter and allow pumpkin mixture to cool for 5-10 minutes before next steps (while butter melts). This step is essential before you add the yeast!
    1. Add egg, flour & yeast to mixture and mix together 5 seconds, speed 8.

  6. Knead 30 seconds, put in bowl/bread mat and leave to rise 30-60 mins.

    7. Filling
    1. Chop dates 5-8 seconds, speed 8, put aside.

  8. Melt butter 1 minute, 60 degrees, speed soft.

    9. Assemble scrolls
    1. Using a rolling pin, roll dough out to 11” x 16” rectangle (size of A3 paper).
    1. For filling, brush with the melted butter, then sprinkle dates over the dough.
    1. Cut through the across the middle lengthways (long side) so you have two “rows”.
    1. Roll each row separately into a tight spiral so you have two long “logs” (don’t worry about the mess).
    1. With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw one log at a time with a back-forth motion into approximately 1-inch sections.
    1. Place buns close together “spiral side up” on a baking tray. Cover tray with plastic wrap and let rise for another 45 minutes.
    1. 15 minutes before you’re ready to bake them, preheat oven to 180 degrees Celsius.
    2. Bake for 25-30 minutes until light and golden.
    16. Glaze
    1. Grind sugar for 10 seconds, speed 10, to create icing sugar.
    1. Add cream cheese and beat 15 seconds, speed 5.
    1. While continuing to beat, drizzle in milk until it is at desired consistency.
    2. When buns have cooled, top with glaze and eat until they are all gone!
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These sound lovely and I

    Submitted by Renish on 15. April 2013 - 23:39.

    These sound lovely and I would love to try them but just want to clarify whether you start off with cooked pumpkin, or is it raw until you add it in step 3 of the dough? 

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  • These were divine - I made

    Submitted by frmarcel on 30. January 2013 - 14:47.

    These were divine - I made them for my Team Meeting and they ALL loved them... The kids thought they were great too - always a bonus! ... (Esp because they had pumkin in them - lol hahaha ) tmrc_emoticons.;)

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